Jane D.
Yelp
Somehow, we always seem to end up at Island Kitchen for a few meals. It's that solid neighborhood spot you don't have to plan on months in advance, where everyone in our party can find something that suits. You can't go wrong with breakfast or ice cream; dinner is good enough.
At a recent dinner, the ROASTED BRUSSEL SPROUTS (whipped goat cheese, pomegranate seeds, salted honey; $18) were nice and crisp, not overcooked, but came dressed with a cloyingly sweet sauce (pomegranate juice mixed into honey?), and a barely discernable amount of chevre on the plate (a decorative smear). If there had been more acidity (perhaps from more goat cheese or pomegranate), and less sugar, I would've enjoyed this dish far more.
An APPLE & GOAT CHEESE salad (crispy fried goat cheese, romaine, granny smith apple, bacon, candied walnuts, balsamic) was competent. I could've used more goat cheese, again, but the ingredients that were present were thoughtfully combined and everything was of fair to excellent quality.
A SPICY TUNA BOWL ($24) was not personally for me. I feel pained when really high quality fish is drowned in dressing as it was here -- but let me try to be fair minded. The (diminutive amount of) ahi tuna was noticeably fresh, soy ginger brown rice ok, avocado perfectly ripe. There was a copious glob of wasabi cream and spicy mayo on top, which I know many folks like. It just isn't for me.
The CRISPY PORK LOIN (carrot lavender puree, apple cider, roasted root vegetable; $35) was reportedly delicious.
Wines by the bottle were fairly priced. And the ice cream? Glorious as always.